Fried Oyster Mushroom in Sweet Aioli Sauce Recipe
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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
Aioli- 1 egg yolk
- 1 tsp lemon juice
- 1/2 tsp mustard
- 3-4 cloves garlic, grated
- 1/4 tsp salt
- 1 1/4 cup canola oil
- 2-3 tbsp hot water
- 1/2 tsp salt
- 10-12 white peppercorns
- 4 tbsp tapioca/corn starch
- 12-15 oyster mushrooms
- oil for frying
- 4 sprigs rosemary, rinsed and pat dry
- 1 tbsp butter
- 8 tbsp aioli
- 1 1/2 tbsp brown sugar
- 1/8 tsp salt
- 1/2 japanese cucumber, cut into chunks
- 2 tsp toasted sesame seeds
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How to make Fried Oyster Mushroom in Sweet Aioli Sauce
To prepare aioli: Using an electric mixer, whisk the egg yolk, lemon juice, mustard, garlic and salt on the lowest speed for a few seconds. Continue whisking while drizzling in the canola oil in a steady stream until well combined, then add the hot water to the desired consistency. Refrigerate in a clean container until required.
To prepare mushrooms: Grind the salt and peppercorn and mix it with the starch. Rinse and pat dry the mushrooms. Split the larger mushrooms into 2 or 3 pieces.
Heat oil in a wok. Fry the rosemary sprigs for 30 seconds. Remove and drain on paper towels. Coat the mushrooms with starch mixture, and deep dry for 1 to 2 minutes. Remove and drain on paper towels.
In a clean wok, heat the butter on low heat until butter is melted. Add the aioli, sugar and salt and stir constantly until mixture thickens. Turn off heat and return the fried mushrooms and rosemary to the work, together with the cucumber and sesame seeds. Stir to mix well.
Serve immediately with white rice.
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